Cook the above in butter with salt and pepper untilsoft. Add 3 tins asparagus pieces and 4 ½ cups chicken stock (keep tips for decoration). Puree in blender 1 cup at a time . When cool strain through a strainer.

Whisk 3 large eggs in pot with ¼ cup
lemon juice and add one cup of luke warm soup in aa stream then whisk egg mix slowly into soup. Cook slowly until thick but not
boiling. Add add salt and pepper and lemon juice to taste. Chill and garnish with tips and chopped
chives.

AVO CHOWDERfor
6

6 large potatoes cut into small pieces

3 bay leaves

6 rashers bacon.

40 g butter

½ cup finely chopped celery 2 large onions chopped

2 cups milk,

1 cup cream,

pinch nutmeg s & p.

2 large avos mashed

200 g gouda cheese grated and sweet paprika.

Cook potatoes and by leaves in just covered water until soft.Cook chopped bacon with onions and celery until soft.Heat milk, cream and nutmeg gently and add all ingred. Including avos.Bring to boil.Turn off heat and let stand with lid on for 20 mins.Top with cheese and paprika.

BORSCHT.

1 kg
BEETROOT

450 GRM
CARROTS

8
SHALLOTS

2 Garlic cloves
chopped

1 stick celery
chopped

1 bay
leaf

2 teas caraway
seeds

Enough stock to cover the veges with about half a pint left
over

Salt and freshly
ground pepper.

Method

Peel and roughly chop the
vegetables. Place in large pan with
bay leaf and caraway seeds. Cover with the stock. Bring to rapid boil and cook for about 1
hour or until veges are
tender

Remove the bay leaf and
liquidise until smoothe adjust seasoning. Pass the soup through a med.
Sieve.Reheat gently, do not allow to boil serve with the soured cream and
pirags.

Place potatoes with milk and cover and cook on med heat until tender. In 2 quart saucepan on med low heat melt butter add diced onions, cook until opaque. Add flour and stir briskly. Mix will start to thicken

Add half and half at a little at a time while stirring briskly..Mix will be creamy. On med heat bring chowder to a slow boil. Simmer 15 mins and then add clams to warm through, stirring frequently.

Cream of leek and orange
soup

1 ½
cups of chilled whipping cream

1 T.
orange liqueur

2 T.
finely grated orange peel

¼ cup
butter

5 cupschopped
leekswhite and pale green parts
only

1 ½
pounds russet potatoes peeled, cut into ½ inch
cubes.

2 t.
chopped fresh tarragon

5 cups(or more) chicken
stock.

Fresh
chervil leaves.

Beat
cream ½ cup orange liq. And orange peel until peaks
are formed .Cover and refrig up to 8 hours.

Melt
butter and addleeks until transp. About 10 mins.Add
potatoes and tarragon. Stir 2 mins. Add chicken soup
and cook unti potatoes are very tender about 25 mins/Add 1 cup
cream.Puree in blender. Return to pot
and add more stock if needed. Season with salt and pepper.Chill until cold and then cover.Can be made 8 hour ahead. Preheat broiler.Slowly heat
soup on med heat.

Combine the rice and stock in a pot and bring to a boil over
moderate heat. Reduce the heat and simmer covered until
the rice is tender, 15 to 20 minutes. In a bowl, beat together
the eggs, lemon juice, and curry powder. Add about 1/4 cup
(60 ml) of the broth and stir. Add the egg mixture to the pot
and simmer, stirring constantly, for 2 to 3 minutes, until the
soup has thickened slightly. Do not boil. Season with salt
and pepper and garnish with chopped cilantro or parsley.
Serves 4 to 6.

Use wet hands and drop first ball into boiling water after 10 mins if it doesn’t disintegrate add rest. If disintegrated then add 2 rounded T. meal to thicken. Boil on high for 10 mins then turn down and boil covered for l hour altogether

My Matzo ball recipe. A bit different.

4 T. chicken fat

4 large eggs

1 teas salt

1 cup matzo meal

4 T. Chicken broth

1 Teas onion juice

1 teas fine lemon rind

Whisk fat and eggs then add broth etc. Chill overnight. Boil in simmering water with 1 teas salt for 2 hours. Cover with lid. Can be frozen

Watercress and stilton
soup

4
servings

Ingred.

25 g.
butter

1 onion
chopped

2 cloves garlic
crushed

1.2 litres chicken
stock

450 g. Estima potatoes, peeled and
diced

2 bunches watercress
chopped

Freshly grated nutmeg
(Opt)

Salt and pepper
(black)

80 g stilton
cheese

200 double cream

Heat butter in a heavy saucepan. Add onion and garlic and fy gently stirring until soft
around 5 mins. Do not brown.

Add the stock and potatoes,
bring to boil. Simmer for 15 – 20 mins until potatoes are tender

Blend soup in food processor
adding stilton in batches until smooth.Add the cream and blend.

Gently reheat the watercress soup check for
seasoning and serve

YOGART SOUP - cold

½ HOTHOUSE CUCUMBER PEELED SEEDED AND GRATED

Salt to taste.

12 cups thick greekyogart

1 garlic
cloved crushed

1 lemon.
Finely grated zest and juice

2 Tab finely chopped dill

“
“ finey chopped mint

2 T ab. Olive oil

1 cup water approx

Salt the grated cucumber lightly to season. Beat the yogart and ingred with a wooden spoon adding water until it is the right consistency, Serve in small bowls with herbs decorating.